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Foie gras terrine Recipe

Ingredients for people

  • Duck foie gras lobe(s) : 1 whole
  • Fine salt : 7 g
  • Freshly ground black pepper : 1 g
  • Chinese 5 spices : 1 g
  • White port : 30 ml
  • Semi-skimmed milk : 200 ml
  • Water : 200 ml
Method
  • 1

    Preheat the oven to 160 degrees Celsius.
    Mix together the salt, pepper and Chinese 5 spice.

  • 2

    Remove the foie gras from the fridge at least 1 hour before preparing your dish. Soak in a mixture of milk and water to remove any impurities.
    Separate the foie gras into 2 parts and remove the veins from each part. Re-form the lobes once you have removed the veins.

  • 3

    Rub the seasoning mixture over the foie gras, sprinkle over the port and marinade overnight.

  • 4

    Press the foie gras into your terrine mould. Cook in a bain-marie in the oven for 15 to 20 minutes at 160°C. The centre of the foie gras should reach no higher than 50°C. Remove from the oven and allow to cool to room temperature. Skim off the fat and keep to one side. Refrigerate the terrine overnight with a weight on top to compact the foie gras.

  • 5

    Remove the weight. Re-heat the fat and pour on top of the terrine. Allow to set in the fridge.

  • 6

    To serve: slice the terrine and accompany with toasted brioche.

Chef's tip

«Try making this recipe using Armagnac or Cognac instead of Port.»

Learn to make a simple but delicious foie gras terrine made with a dash of port and 5 spices.

Rate this recipe :

(57 votes)

  • Preparation  1hr
  • Cooking time  20mins
  • Rest time  12hrs

  • Difficulté  Easy
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